Lemon Sole with Crab & Tarragon Butter Sauce

Ingredients

Contains: milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 50g butter, softened
• 1 tbsp chopped tarragon leaves
• 50g/2oz crab, half white meat, half brown
• 1 lemon, zested, then cut into thin slices
• 1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
• 50ml white wine
• 1 tbsp capers, drained and rinsed
• 2 tbsp double cream

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Lay the sole in a buttered ovenproof dish, and arrange the lemon slices over the top of the fish.

2. Dot the sole with about half the softened butter. Bake for 10 to 12 minutes, until the thickest part is opaque and flakes easily or reaches 145°F (63°C).

3. While the fish bakes, melt the remaining butter in a small saucepan over medium heat. Add the white wine and simmer for 3 to 4 minutes until reduced by about half.

4. Stir in the double cream, capers, lemon zest and chopped tarragon. Simmer gently for 2 minutes until slightly thickened.

5. Gently fold the crab meat into the sauce and warm through for 1 minute without breaking it up.

6. Transfer the sole to warm plates, spoon the crab and tarragon butter sauce over the fish, and serve immediately.